Ceviche is a dish that originated in Peru and is also known cebiche, seviche, or sebiche. This dish is usually made from raw sea food like fish, prawns, scallops, and such which are cured in fresh citrus with crunchy vegetables.
But what about those people who are vegetarian and wish to enjoy this delicious treat? Let’s follow and learn from Super Chef Ranveer Brar how to make a vegetarian version of Ceviche, from slicing open the Tadgola with his ever-efficient knife to plating the amazing dish in the end.:
Quick recap of the recipe:
– Cut and peel 1 tadgola
– Slice the tadgola centers
– Slice 6-8 water chestnuts
– Dice 1 tomato
– Add tadgola, water chestnuts, and tomato in a bowl
– Add chilli flakes
– Add chopped diced cucumber
– Chop and add 1-2 green chillies
– Add sea salt for taste
– Add 1 tablespoon coconut milk
– 1 tablespoon torn coriander
– 1 tablespoon lemon juice
– Chop 2-3 lemon rinds, chop them, and add to the bowl
– Mix well and leave in the refrigerator for 3-4 hours
– Take it out of the refrigerator, and garnish with spring onion shavings – Serve and dig in
